Is Molecular Gastronomy Actually Good? - #1 Maltodextrin
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- Опубліковано 28 чер 2024
- Molecular gastronomy is all the rage these days as it can be used to take a boring dish and make it instantly gram worthy, but pretty food often doesn't taste the way that it looks. So today we look at 1 molecular gastronomy technique which is using an ingredient called maltodextrin to turn oily things into powders. The powders revert back to oils when you eat them and make for really interesting textural changes and ways to display an ingredient in a dish.
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Ah yes, Binging with Biology.
I'm counting how long it will take before we get Edible Biology. (NileRed collab)
Lmao nice
chemistry
You made me snort so take my like
"Forget the clean plate club" - gee I wonder who you were watching :D
Nice start
Gotta learn from the best to be the best ;)
@@thetasteemporium please tell me you got yourself a tiny whisk
It's on the shopping list
For those of us who don't yet know, what was that?
@@jelteklaswijnja4055 check out Binging with Babbish - an excellent cooking UA-cam channel
The intersection between scientists/engineers and chefs is far more common than people not in these fields think.
i love to bake and I love biochem, makes sense :)
not really, if anything, chefs are more like decor design or painter
It makes a lot of sense if you think about it. Cooking is basically tasty chemistry. I suspect people who are into cooking/experimenting in the kitchen are more likely to be interested in the science behind it as well.
Oleksii Shekhovtsov yep, i love stem and cooking
More in the confectionery field than in general cooking, but yes
I didn't expect this channel to also have a bio chemistry twist! I am positively surprised.
Gotta stick to my roots! But also, you can only imagine what I've got planned. This is barely scratching the surface. I think next time we're gonna be using something a bit more... alive.
@@thetasteemporium Sounds exciting, man! Really looking forward to it. Your videos are so consistently fascinating to me. Thanks for putting them out for free.
I believe you're truly one of the greats in the UA-cam science community. hopefully your channels will one day get the mainstream attention they clearly deserve. Until then I'll enjoy watching this hidden gem of a project grow and expand. :)
@@thetasteemporium I'm waiting for the eventual crossover where you genetically modify yeast to produce leghemoglobin and make homemade impossible burguers.
Maybe not heme, but I'm working on one that does b-carotene for an orange beer/bread
@@thetasteemporium It’s been a year, I’m dying to know what is “alive“.
What a cool idea. After watching your video on ultrasonic infused drinks I just had to try it, and I gotta say that the smoky wood-infused cream is god damn amazing and I could just drink it straight up. It was also excellent in coffee.
Since that was such a success, I’m gonna have to give this a try too! Thanks.
The moltodextrin could be used for frozen Margarita's ♥️
Mind linking or naming that video? I couldn't find it on first pass and that does sound super interesting.
someone's watching too much food wars lately lmao
Exactly
I don't know if I completely agree with everything this has to say.
For a moment I was like "wow, where's the rest of the series?" And then I realized it's pretty much a brand new channel, already subscribed and waiting for more!
I am so glad you decided to make this channel, this video was super interesting and I look forward to your next ones!
WHERE IS THE BALSAMIC VINEGAR CAVIAR VIDEO IM WAAAIITTTIIINNGGG
+one upvote
you didn't take it far enough, the banana should've been made out of nutella and the nutella should've been made out of banana
Glad to see this is getting its own channel! Food videos are my favourite from you.
I'm all for these molecular gastronomy videos, I hope you'll make more! I haven't seen many videos like this with actual explanations
Love the idea of this channel. Can't wait to see more.
Really love this new direction!
Love this channel and the direction it's going in 👌🏻
This mix of chemical and culinary sciences is really interesting. I can see how it can lead to some really cool and interesting dishes.
Very happy you made this channel.
This channel is gonna be awesome!
Please keep it up👍
good stuff keep it up. cant wait for the next on
Still waiting patiently for your promised demostration for making caviar spheres and more molecular gastronomic centered videos.
Please rekindle your amazing work for this channel with this topic. 🙏
I have been looking for a channel like this for a long time.
0:49 that food is from Shokugeki no Soma, prepared by Nakiri Alice, oh damn idk this channel is an anime lovers xD
Mr. NAI phew...thought I was the only one.
Bring the series back. This is fun and would love a second episode
i LOVE this, keep doing this kind of video!
I can't wait to find out more about these kind of things. I find the concept of molecular gastranomy fascinating.
I wonder if you could use maltodextrin in mayo or hollandaise to make savory powders. The oil and butter in both should be absorbed by the maltodextrin and maybe the taste will cover up the "off" flavors.
Oh it'll sure work! It's probably kinda sticky but it'll work. You gotta use a lot of it and it might turn out a little sweeter than it was though.
My dad used to be way into molecular gastronomy and I gotta say, I had some terrible and amazingly tasty experiences over the years.
I've been curious to play with maltodextrin. Thanks for breaking it down for me!
I need more of these videos in my life! 😍
loving this, I love to cook and make special dishes of my own, I'm a fan of babish and your thought emporium stuff, but never was interested in gastronomy though that stuff is kinda popular in Dublin. I always thought it was just too much effort for little reward but yea this channel actually makes me more interested in it might do this stuff myself now
Keep going dude! Great video
This was very entertaining. Im going to have to try some of these things with my friend
I love cooking and chemistry. This is amazing!
I had no clue you had a second channel bro, subscribed again within the first 20 seconds ngl.
Thought emporium is my all time favorite channel and i had NO IDEA there was a second channel!
It happened like a few weeks ago only. But it was bound to happen.
Very cool video, probably worth mentioning that maltodextrin comes in different grades with different dextrose equivalent values, which is correlated with the level of sweetness. You can get super low DE maltodextrin (~ 3 or so) that imparts much less sweetness than 19.5 DE maltodextrin which is just barely more polymerised than glucose syrup.
Thank you for this comment!
This is really cool! Please definitely do a video on spherification
Gonna need episode 2 on this bad boy
Very interesting more of that please
Danke
This is FRIGIN Awesome! There are so many vlogs out there on Over the Top restaurants (that don't last long)
& where the presentation looks flawless but no mention of how they taste or fee on the pallet. In some cases,
the patron doesn't even have a clue as to how to approach the dish. So, thanks for this Nouveau Rich expose.
How does this keep happening, that everything you show on your videos is so intresting and edacutional, that I immediately wanna try it? ;D
Omg yessssss, can’t see what you’ll come up with next.
Yes. This is what I wanted after your last cooking video on main channel :)
Man this is amazing, wish you kept making them. I really wanna see the sphere one
more videos are coming. This channel is very new and I have to run 2 channels now
@@thetasteemporium Looking forward to it mate
I'm glad I found this channel :>
Very interesting!😊
i had forgotten that you made this second channel, personally i am not really sure why since the main channel has a pretty eclectic mix of subjects and it would not stand out as odd. it was probably explained in the original video but i'll watch any of your videos, so as long as i know where to find them i am happy.
I wanted to keep them more separate and it helps with the algorithm honestly. This way people just interested in the food stuff will be served the videos consistently, whereas if science stuff is mainly what's on the main channel, an underpreforming food video messes with metrics. This way I can grow a second audience and pass things back and forth. And it's just neater organization. And it's a nice back up in case something horrible ever happens
Future video please, this stuff is interesting!
Son, keep making this magic and I sense a Babish collab in the VERY near future!
This is a good offshoot, and I can't wait to see more in this vein. Definitely do a follow up in a month or so to see if any gems show up in the comments, things you wouldn't have come up with on your own.
Does it bind to oils, or any fat? Could you make a sweet cheese or butter oil, or candied bacon fat powder? Does the stuff dissolve the oil into water or do they separate again? Can you brulee it like regular sugar? Maybe make candy with it, or something.
I got into cooking as a kid as soon as I discovered that I couldn’t be an alchemist but I still could mix shit in a fun way, then when I got older I discovered I could become an alchemist and thus I loved everything science, I loved your channel and when I heard you were doing a cooking 2nd channel I got really happy, keep up the good content
I used to be an alchemist as a kid, too. I once made a "potion" from mysterious plant leaves, fun stuff below the sink and hamster shit. Then I left (forgot) it in the yard for like 4 weeks in the middle of summer. When I opened that bottle it fizzed like soda and the smell was indescribable. My brother got a bit of it on his hand and had a rash for months... My parents didn't like that, but we sure did. But yeah, I got into cooking too after that phase.
I enjoy fresh brushetta, but my absolute favorite is sun dried tomato brushetta. It uses sun dried and Roma tomatoes instead of small sweet ones. Mix the toppings together and let set for an hour to overnight for the flavors to mingle. Needs a bit less oil/salt because of the sun dried tomatoes. For a bit more texture, go lighter on the salt and sprinkle small pieces of freshly cooked bacon or parmesan over top before serving. (Or both 😏)
Awesome!
In the future can you also give a tip of where one could find for example maltodextrin .
I love these episodes already, I wanna try this stuff out.
More this is so interesting
Nice finally here
Somebody is using Food Wars as reference :D
Damn i really want to see more videos about the molecular gastronomie
Fantastic
Oh yeah, this is gonna be a good channel.
It's a shame if stop making UA-cam videos. Your content was very good! I would love to see you make more molecular gastronomy videos.
food war introduced me to molecular gastronomy & my mind was blown.
Cool video mate, i know that there are a lot of techniques with molecular gastronomy, but i was wondering if you could impregnate chicken filet with some kind of sauce in a vacuum chamber.
I don't know if it's possible i would like to see what the possibilities are and if it's even works, either way keep up the good work.
Italian bruschette! The Italian "ch" is pronounced like "k" 😁 and no need for baguettes, we use "filoncini" 😉 trust me, I'm Italian 😜
Loving this channel already!
Educational
Hey, quick idea for the spherification video. What do you think about using soy sauce and chicken broth for the fillings of onigiri? Traditionally they're filled with roe, but the spheres you made look very similar to roe.
I recently ate some "luxury" (lol) curry instant ramen, and I could swear the coconut powder was coconut fat with maltodextrin, it was kinda sweet when I tasted it on its own, it gives me some ideas for my own "instant" cooking project ideas
Amazing video!
Just a note, "bruschetta" is pronounced with a "k" sound (broo-sketta), not a "sh" sound.
So the internet says, but last time I pronounced it that way in an Italian restaurant, the waiter replied with, "Oh, the bruSHetta?" In reality, most English speakers pronounce it with an SH sound, which is perfectly fine.
@@shiftlock4355 In English the "sh" variant is a bit more common, true. I'm European, and in the couple countries I've been in, it's always been with "k" without exception, and in North American English, the "k" variant is also more common in many dialects. Depending on your stance on dialectal adaptation of loanwords, both could be considered acceptable, but I tend to stay closer to the original, personally.
Also, Italian restaurants very rarely employ based on actual Italian-ness, especially with the waiter staff. Not a bigger authority than any other regular speaker.
@@photonicpizza1466 I'd claim that, taken as a group, waiters would have a lot more experience with how the names of dishes are pronounced in their areas than the average resident in those areas does.
This will likely be different, in many cases, than how a native of the culture the dish originated in would pronounce the name, but it would more accurately reflect how it would was said in the destination culture.
It's with a k
It’s said however is most comfortable to you. Language is all made up and doesn’t deserve respect. Especially Italian.
You should recreate the Chaliapin Steak Don from shokugeki no soma
Did anyone else feel weird seeing him cut a baguette with a chef’s knife instead of a bread knife? lol
Ohhh that is why maltodextrin is used in so many choc based instant drink powders.
For my brûlée, I usually use a flattened spoon and torch one side while presenting the other side to the sugar; this usually homogenize the heating of the sugar.
That sounds clever, just mind the material of the handle!
You inspired me to try this at 1am. I loved it. It's also great with Apple. Then discovered if I torch the apple skins they get soft (cool!). 2:20am when I finished.
Interesting thought, I was watching a video about potato chip seasonings where the host had a hard time making salt and vinegar potato chips because all chip seasonings need to be dry powders. I saw one solution in their comments suggesting boiling the potatoes in vinegar before frying but that seems like an inefficient use of vinegar when a little maltodextrin could make the vinegar into a powder.
One of my first thoughts was of this video so I figured I would share this insight here.
I might have to brulee a banana tonight... I've had a torch for a while, but have been too lazy to make creme brulee. This would be a nice easy use for it
He wasn't kidding about the ginger and peanut butter thing. I literally just tried it and it's so good.
As a chef who enjoys science I love this new offshoot of content
I love here him describe cooking techniques in such a scientific way
Quick question, I've watched a couple videos using tapioca maltodextrin instead of regular maltodextrin and they use it with savoury fats aswell, would tapioca maltodextrin be a better purchase?
Looking to see what else you make
Awesome
First, vid and I already got to subscribe
more gastronomy pls
Do sodium alginate next!
mans out here pulling out the food wars thinking we wouldn't notice
When you only know what molecular gastronomy because of Food Wars
I might try broiling the banana slices, for lack of a blowtorch. We'll see if it works
bring back this channel
Could you add some info on the maltodextrin you used in this video? There are a variety of sources (corn, tapioca) and molecular weights which impact oil retention.
I think this has a lot of room to play with. Would a peanut oil crumble work for some kind of chicken satay with the crumble could into it like a seasoning? or maybe a seasame oil crumble/ black garlic crumble pork loin work served in a bun...this is very fun stuff even if it comes out messed up lol. coconut oil crumble for some kind of fried coconut shrimp dish. Is this stuff heat sensitive?
wtf i just noticed this is your second channel!
Is there any other way to powder things like olive oil? Maybe the sesami one could be used for something sichuan, since often a little sugar gets added to things like that anyway as well as roasted sesami paste.
Personally im not especially into molecular gastronomy, id like to be, i like the idea of pushing the boundaries, but its often focused on presenting something familiar in an unfamiliar way, where im more interested in presenting something unfamiliar in a familiar way, but some of the techniques still sound fun and could be useful.
nice food wars reference
I have a really interesting question I really want to have answered. So basically, if you look at many vegetarian and vegan meals, they all use some sort of protein powder isolated from different beans, and because I like to make things myself and try to not be dependent on corporations, so I wonder if you can isolate these proteins from beans or yeast yourself or at home with only household items or stuff you can find at the store like vinegar and lemon juice for acids and Vodka for alcohol. so....can average people actually do this, or do they need fancy equipment or chemicals like a centrifuge?
Question: So i have been making these a lot last month (thanks for bringing this to our lifes!!) and stumbled upon a small hinderance. I need to make these fresh, cant make them and leave on the countertop while eating lunch. The sugar/caramel soaks up water ftom the banana and liquifies. But we all need that crunch, we need it! Any facepalm simple trick to prevent it dissolving? Thinking a thin coat ot coconut oil under the sugar or something. Will start experimenting, just thought i ask, so no wheels reinventing and things. Much appreciated!
Only thing I can think of is thicker layer, but most things that use this require the brulee to happen right before serving for exactly the reason you point out. Creme brulee for example is heated moments before serving otherwise it gets goopy. I don't think the oil will work as it will mix with the sugar once it melts. One option that might work is to make the caramel separately. Make a fast caramel and make thin sheets of it roughly the shape the the banana on some silicone baking paper/sheets. Then before serving just pop it on top. The same way you make caramel tuiles or other decorations basically. Bit trickier and definitely messier though, but then there's no risk of goopification
I looked for videos about molecular gastronomy because of Shokugeki no Soma and well well well look at those screenshots from the anime
Didn't even started to watch the video and I already pressed the like, subscribe and bell buttom :v
I use maltodextrin as a basic carbohydrate in home made soylent. I was unaware of this fascinating property. Now I have an excuse to buy more peanut butter.
I actually use olive oil in a dessert on a regular basis, I don't think you have done the oil justice. Obviously, using a sweeten olive in savoury dish would suck, but flavour it with lemon and maybe just thickening the oil to a creamy consistency instead of a powder and you will have one of the finest dessert dressing liquid in the world
I was thinking the same, the olive oil and maltidextrin combination might seem odd in isolation, but as part of an entire dessert dish, something with citrus fruits in, it could probably work quite well.
Please cover Spherefication
I wonder if the Nutella or peanut powders could replace the cooked sugar in a brûlé.